Strawberry Yogurt Muffin
intro
Tender, lightly sweet muffins packed with juicy fresh strawberries, made with creamy Greek yogurt for extra moisture, perfect for portable, fruity picnic treats.
Ingredients
Steps
Prep oven and muffin tin
Preheat your oven to 190°C (375°F) with a rack positioned in the middle. Line a 12-cup standard muffin tin with paper liners, or lightly grease each cup with non-stick spray or extra melted butter to prevent sticking.
Whisk dry ingredients
In a medium mixing bowl, combine 240g all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp fine table salt, and 1 tsp fresh lemon zest. Whisk vigorously for 30 seconds to evenly distribute leaveners and zest, breaking up any small flour clumps.
Mix wet ingredients
In a separate large mixing bowl, whisk together 2 room-temperature large eggs, 80g granulated sugar, 220g whole-milk plain Greek yogurt, 60g cooled melted butter, and 1 tsp pure vanilla extract. Whisk for 1 minute until completely smooth, with no streaks of egg or separate butter visible.
Fold in strawberries
Pour the dry ingredient mixture into the bowl of wet ingredients. Use a silicone spatula to fold gently only 8-10 times, until just combined (lumps are expected, do not overmix). Toss 180g of the diced strawberries in a pinch of flour, then fold into the batter in 2-3 light turns, reserving 20g of berries for topping.
Portion batter into tin
Use a 3-tbsp cookie scoop or large spoon to divide batter evenly between the prepared muffin cups, filling each cup exactly 2/3 full (do not overfill, as muffins will rise during baking). Top each portion with 2-3 pieces of reserved diced strawberry, pressing lightly to adhere.
Bake and cool muffins
Place the tin in the preheated 190°C (375°F) oven and bake for 18-20 minutes, until tops are golden brown and a toothpick inserted into the center of a middle muffin comes out with 1-2 moist crumbs (no wet batter). Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool 10 minutes before serving.
Tips
2.Toss diced strawberries in a light pinch of flour before folding them into the batter; this coating prevents heavy fruit from sinking to the bottom of the muffin cups while baking.
3.For a crunchy, sweet top crust, sprinkle 1 tablespoon of coarse turbinado sugar over the portioned batter right before placing the tin in the oven.
OMG these are SO good! I’ve tried so many strawberry muffin recipes that come out dry and crumbly, but the yogurt here is a total game changer. My 3 kids devoured half the batch before they even fully cooled down. Will 100% be making these for our weekend soccer snack rotation!
Super easy recipe, came together in like 15 minutes flat which was perfect for my lazy Sunday morning. Only knock is I used frozen strawberries and they made the batter a little runny? Still tasted great though, super moist.
Meal prep win! I baked a batch on Sunday and had quick breakfasts all week for my commute. The strawberry flavor is bright, not artificial, and they stay moist even after 5 days in an airtight container. 10/10, no notes.
I was skeptical that low-effort muffins could taste this good, but wow! I used vanilla Greek yogurt because that’s what I had in the fridge, and it added the perfect subtle tang. My partner said these are better than the muffins from our local bakery!
Made these with fresh strawberries from our local farmers market this weekend and they were absolute perfection. The crumb is so tender, not too sweet, which I love – so many muffin recipes are basically cupcakes without frosting!
Solid recipe! I swapped half the all purpose flour for whole wheat to add a little fiber, and they still came out nice and moist. Baked them in my silicone muffin tin and they popped right out no problem. Will make again, might add a little lemon zest next time for extra zing.
Game. Changer. I’ve been searching for a nut-free snack to send to my kid’s classroom for birthday treats and these fit the bill perfectly. No weird ingredients, super easy to make, and every kid in the class asked for seconds. Thank you for this recipe!
Taste was great, but my muffins stuck really bad to the paper liners? I followed the recipe exactly, baked for 20 minutes like it said, let them cool 10 minutes before trying to take them out, and half the muffin stuck to the paper. Any idea what I did wrong?
Just pulled these out of the oven and my whole apartment smells like summer! Snuck a warm bite and wow, so moist, the strawberry chunks are juicy and burst in your mouth. Already texted the recipe to my roommate and my mom, this is going into my permanent rotation.
Brought these to my office potluck last week and they were gone in 10 minutes flat! People kept coming up to me asking if I bought them from a fancy bakery, lol. Little did they know it only took me 15 minutes of prep the night before.
Made these gluten free by swapping in a 1:1 GF baking flour and they turned out incredible! Only reason I’m not giving 5 stars is I wish the recipe had noted if there were good GF swap options, but honestly they were so moist I can’t even complain.
As a dad who burns 90% of the baked goods he attempts, these were foolproof! The 20 minute bake time was exactly right for my oven, no burnt edges, no raw middle. My teenage daughter even said they’re ‘better than mom’s’ – don’t tell her I said that.
I added a cream cheese swirl to these (just 4 oz softened cream cheese mixed with 2 tbsp sugar and a tsp vanilla, dolloped on top and swirled with a knife) and they are next level. The tang of the cream cheese pairs so perfectly with the sweet strawberries and yogurt. Highly recommend trying the hack!
Made these in my tiny dorm oven (you know, the one that burns everything if you look at it wrong) and they came out perfect! I used strawberry yogurt I had from the dining hall and frozen strawberries I picked up on clearance, total cost for the whole batch was like $3. Way cheaper than buying muffins from the campus café.
I was worried these would be too light for my big, cowboy-sized family that likes hearty food, but nope! Everyone went back for seconds. I added a handful of white chocolate chips to half the batch for the kids and they were obsessed. Perfect balance of fruity and sweet.
These are perfect for post-workout snacks! I used plain non-fat Greek yogurt, added a scoop of vanilla protein powder to the batter, and they still came out so moist and delicious, no weird chalky protein aftertaste. Way better than the protein bars I’ve been eating on my way out of the gym.
I’ve been baking muffins for 40+ years, and let me tell you, this recipe is a keeper. The yogurt keeps them moist for days, the ratio of sugar to fruit is spot on, and even my bridge club ladies raved about them when I brought them to our weekly game. No fancy ingredients, no fussy steps, just perfect muffins.
Packed a few of these on a day hike last weekend and they were the perfect trail snack! Held up great in my backpack, didn’t get squished, gave me the perfect little energy boost halfway up the trail. I’ll definitely be making a batch for all my upcoming hiking trips this summer.
Just finished my first batch, came out great! I didn’t have fresh strawberries so I used strawberry pie filling (drained really well) and it worked surprisingly well. Next time I’ll use fresh berries for that brighter flavor, but this was a great last-minute swap when I realized I was out of fresh fruit.